Food Network stars' favorite Christmas recipes

What's your favorite Christmas recipe?

We asked some of our favorite Food Network stars to share their all-time best Christmas recipes. Here Aarti Sequeira, Melissa d'Arabian and Anne Burrell talk about their favorite Christmas foods that will hopefully help inspire you to create some new Christmas food traditions of your own!

Aarti Sequeira

Host of Food Network's Aarti Party, season two premieres 12/12 at 12pm ET/PT

Favorite Christmas Recipe: Spicy Sticky Lamb Chops

"Every single person I've served these lamb chops to, whether they were a lamb fan or not, has closed their eyes in joy after having a bite. Then they say, oh I bet these are really hard to make. It gives me great joy to inform them just how easy it is. Buy the chops, smother them in an easy marinade, let them sit for a bit and roast 'em until caramelized and juicy. Simple, but enough of a ta-daa for the holidays!"

Spicy Sticky Lamb Chops Recipe

Recipe courtesy Aarti Sequeira

Ingredients:

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons fennel seeds

1/4 cup plain yogurt

1/4 cup tomato paste

4 teaspoons finely grated ginger

4 teaspoons minced garlic

1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)

2 teaspoons light brown sugar

2 teaspoons kosher salt

Freshly ground black pepper

1 teaspoon apple cider vinegar

4 teaspoons vegetable or canola oil

8 (1 1/4-inch thick) lamb loin chops

Directions:

Preheat the oven to 475 degrees F.

Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.

Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.

Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.

Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.